Lisa Profile - (11013619)

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Home Town: San Antonio, Texas, USA
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Member Since: Nov. 2009
Cooking Level: Expert
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Recipe Reviews 11 reviews
Black Magic Cake
A note to anyone wanting to use 9-inch cake pans--this recipe makes THREE pans, not two. Thankfully I read the reviews, noting the multiple complaints about the pans overflowing when they baked, hence I divided the batter between three 9-inch cake pans lined with parchment paper. They baked beautifully to the top of the pan. Make sure you do the toothpick test to test for doneness--if the cake isn't baked all the way through, the center will collapse. Mine were ready at 27 minutes. I measured carefully, and while the batter was slightly thinner than boxed cake batter, it wasn't overly runny. The cake is moist, the flavor is perfectly chocolate, and if anything it gets better the next day! This will be my go-to cake recipe from now on.

4 users found this review helpful
Reviewed On: Feb. 4, 2015
Cool Whipped Frosting
In order to have it stiff enough to pipe, I reduced the milk to 3/4 cup. After folding in the cool whip I refrigerated the frosting for about twenty minutes--after that amount of time the consistency was perfect. This tasted great and is a lot lighter in calories and fat than if you used real whipped cream. If you don't like the taste of cool whip, then you'll want to use real whipped cream in its place.

3 users found this review helpful
Reviewed On: Feb. 4, 2015
Authentic Chicken Adobo
Great recipe! Yes, the annatto and garlic are listed twice, because they are used twice...SMH. McCormick now has ground annatto (Achiote Molido), so it's a little easier to find in larger grocery stores. The second time I made it I used reduced sodium soy sauce, and it definitely cut down on the saltiness from when I originally tried the recipe but kept the same great flavor. This one's a keeper!

4 users found this review helpful
Reviewed On: Sep. 23, 2014

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